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Beef tendon noodle soup
By slow cooking the beef and tendon a day ahead, you can easily make this soup in under thirty minutes. And you need only one pot from start to finish.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
bag
spinach
1
teaspoon
salt
180
grams
mung bean noodles
6
cups
best quality broth
chicken, pork or beef
400
grams
beef shortplate
slow cooked, cooled and cut into slices
400
grams
beef tendon
slow cooked, cooled and cut into thick slices
fish sauce
to taste
roasted nori
to garnish
chili flakes
to garnish
Instructions
Boil about eight cups of water in a pot. Sprinkle in the salt and stir.
Press the spinach into the boiling water and cook for two minutes or just until limp. Scoop out and drain.
Bring the water to a rolling oil and drop in the noodles. When starting to soften, stir to separate. Cook until tender but still a bit chewy.
Drain the noodles, dump into a bowl of cold water, leave until cool, then drain.
Discard the water and pour the broth into the pot. Heat until boiling.
Carefully slide in the beef and tendon, and simmer until heated through.
Taste the broth, and add fish sauce if needed.
Divide the noodles, spinach, beef and tendon among four bowls.
Ladle in hot broth.
Garnish with roasted nori and chili flakes, and serve at once.